Category Archives: Fridays

Borgmeier Brussels Sprouts

Hallelujah! I’m typing now on a full night’s sleep and haven’t felt so good in a long time! Gabs has had (what we think is) allergies for the past month or so + teething + daylight savings time change… all which means a little less sleep for me. But I never thought having babies meant full nights of sleep anyways, so we’re all good. Just better, now. Just look at her adorable chiclets.

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Last night we had an unexpected winner of a dinner. I had pulled some forgotten flank steak out of the deep freezer and marinated it in our FAVE recipe that I probably got from somewhere originally, but have been winging it ever since (hoisin sauce + honey + ginger + garlic + salt/pepp + red wine vinegar) . We also had some week-old bread that turned into garlic bread, and then Joey’s famous brussels sprouts. I’m pretty sure Gabs loved the brussels sprouts so much that she dreamed about them all night, thus forgetting to wake up every few hours. All I need is one reason to make those veggies every. single. night! Causes baby to sleep through the night? I’ll take it.

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My hub spent a semester in Europe in college, and lived with a host family of four while he was there (now 5!). He absolutely loved his time there, and the Borgmeiers too. I got to meet them when I went to visit Joey for 10 days (eek, how rebellious… I didn’t realize ’til now how crazy that was- traveling Europe with my then boyfriend. We behaved Mom and Dad! Promise!) They were invited to our wedding- but couldn’t come because they had a little kiddo on the way. It’s on our bucket list to go visit them again someday. Anyways, Joey’s host dad was a chef (um, awesome) and made amazing meals for him while he was there. One of Joey’s favorites was his brussels sprouts. Hence the name, “Borgemeier Brussels Sprouts”.

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Sidenote: Gabby, don’t get any ideas. You are never traveling to Europe alone OR with a boyfriend. Even if he’s as nice as Joey. Never gonna happen. 

So enjoy these Brussels! I hear they improve your sleeping habits.

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~M

Borgmeier Brussels Sprouts

Recipe from Coen Borgmeier

Ingredients

18-20 brussels sprouts, washed with ends trimmed

1 TBSP butter/EVOO

3/4 to 1 cup stock

Directions

Wash the sprouts well, then cut the bottoms off of each one. In a large saute pan over high heat, melt the butter and place each sprout cut side DOWN in the pan. Let them get a nice sear on the bottom. After about a minute or so, pour in the stock, reduce the heat to the lowest setting, and cover the pan.

After about 15 minutes, lift the lid and if the sprouts are fork tender, they are ready to eat!

By covering the pan, the brussels sprouts get steamed in the stock and soak up all that delicious flavor. And then they melt in your mouth, and you wonder why you’ve never loved this little vegetable before now.

🙂

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Filed under Food Stuffs., Fridays, Vegetables

Dog Carnival & Blueb. Coconut Scones

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This is our happy pre-walk face. My little red riding hooded sweetheart! Poor thing has had a lingering cough for the past few weeks, and has been waking up really, really early. So, to get myself up and about in the mornings, I inhale this amazing coffee my sister in law got me from Texas, and head out the door for a relaxing walk/run with Gabsy pie.

This morning’s walk, however, was a disaster. DEE-saster. I took our pack of (3) dogs with us, and that might be the last time I take all three out while I have Gabs! It’s amazing I have any hair left- Gabs thought it was hilarious that I was yelling at our dogs every 3 1/2 minutes   attempting to control such a crowd during school commute hours. I’ll spare you my not-so-happy post-walk face.

 

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Ay yi yi! Never again, I tell you! I got back and was glad I saved my devotions for after the walk. My heart was in need of some softening after dealing with the dog carnival. My heart was in need of patience, and my tummy was in need of these delicious little numbers! Linds has a day off of school today and I knew she’d want to sleep in, thus giving me time to make some bangin’ scones, which I know are her favorite. (She’s staying with us this week while my parents are gone!)

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These will make ANY hectic morning better, I tell you! With each bite, the crumbly, melt-in- your mouth texture just wins your taste buds over. These aren’t your typical cookie-like scones, they are made from coconut flour and brown rice flour, which gives the scone a little bit of a denser, more fine texture. I had both types of flour needed for this recipe in my house- I’m weird like that. I like variety, so if you look in my baking cupboard, I have about 7 different kinds of flour. You’ll realize why after you eat these! I’m like the weird flour-hoarder you’ll probably see on TLC someday.

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Just kidding, I hope 🙂

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Gabs had to pass these up for rice cereal, but I don’t think she minded.

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Have a GREAT Friday!

~M

 

Blueberry Coconut Flour Scones

Adapted from The Hungry Hungry Hippie

Ingredients

1 c. coconut flour

1 c. brown rice flour

1 T. baking powder

½ t. salt

1/3 c. + 2 T. coconut oil, melted

1/3 c. honey

1 T. vanilla extract

Âľ c. frozen blueberries

Juice of one lemon + the zest

1 c. hot water

Directions

Whisk the dry ingredients together. Then add the coconut oil, honey, and vanilla and mix until incorporated. Add the lemon juice and zest. Then add/mash the blueberries and the hot water. Stir until a moist dough forms.

Gather the dough into a ball and place on a parchment paper lined cookie sheet. Form the dough into a wheel (a flat round shape?), and cut into eight triangles by making four cuts across like a pizza. Brush with coconut oil and bake at 350 degrees for 20 – 22 minutes, or until brown on the edges and firm to the touch.

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Filed under Baby, Baking, Coffee, Food Stuffs., Fridays

Lately

Lately… I’ve been trying to blog, but… life happened! Here’s a couple things that are happenin’ around here and that I’m loving lately.

1. She’s 4 months old, and chock full of smiles and personality. We have the best time together. I just get all excited when I think about how I get to be her mom forever.

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2. My sister-in-law and her family moved here from Texas. Can you say… EXCITED!!?

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3. Gabs got to meet her other cousins this week too.. twin girls and Riley!

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Riley was too busy taking all the pictures to be in a shot- and can you say cutest onesies girls, ever?! Their mom told me she got the outfits here! The twins’ names are Aubrey and Avery- Aubrey and Gabs couldn’t stop holding hands. BFF’s already!

4. This nail polish makes me happy.

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5. I thought maybe whitening my teeth this morning would fool my dentist into thinking I am a fanatic about flossing. I was sorely wrong (no pun intended). Don’t question my logic please.

6. I need these.

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7. And Gabby needs this outfit.

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8. I had a WAY amazing birthday ( I don’t typically put huge emphasis on my birthday but this year was AWESOME!) and so I needed some chic thank-you’s to send to my peeps.

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9. You guys all know my obsession with s’mores- so you know I’m obsessed with these!

Enjoy your summer! I’ll be back tomorrow with the best flank steak marinade I’ve ever had.

~M

 

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Filed under Family, Fridays, Uncategorized

More Almond Butter, please

Well, lets start with the good news!

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I’ve been working on improving my average pace and sub 8 minute miles have been a goal for a while now- Joey watched Gabs for a bit this morning so I could leave the stroller behind. I don’t mind running with the stroller, but sometimes it’s nice to run & be able to move my arms!

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I was back around 7:30 and now we are awaiting the Internet guys to come fix us up. Until then, let me tell ya- Gabs is getting sooo big. And loves to talk. And loves to have her cheeks squished. And loves stories & songs. Actually, sometimes she sings along!

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Not sure she’s a true fan of baking yet, but we’ll get there. Apparently the dish soap seems more fun so far- maybe she’ll volunteer to do the dishes? For now, you can just enjoy your pretty little reflection, pumpkin.

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She sat with me in her Bumbo while we whipped up a batch of scones a few mornings ago- my little sister was staying with me for a couple days while Joey was in Washington D.C. for a dairy politics trip, and I wanted to wake her up to the smell of something delicious. Is there a better way to wake up, I ask you??

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Linds didn’t think so, either. These scones are so flaky and melt-in-your-mouth that its hard to tell that they are pretty low-fat in the scone world. Ok, maybe I just tell myself that to condone having one with almost every meal, but hey- I ran fast this morning ok?

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Check these out and tell me what you think! Only thing I’d change about the recipe is to add more almond butter, please!

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What’s your favorite way to wake up in the morning?

~M

Whole Wheat Almond Butter Scones

Ingredients
1 cup AP flour
1 cup whole wheat flour
1/3 cup brown sugar
1 tsp baking soda
1 tsp baking powder
1/4 tsp salt
1 cup rolled oats
3/4 stick COLD butter
3/4 cup buttermilk
1 egg
3/4 cup almond butter (original recipe called for 1/2 cup)
1 bar (chopped) Dove dark chocolate (original recipe called for 1/2 cup choc chips)
Optional: 1 TBSP butter’ melted with 2 tsp almond butter for brushing on scones

Make your own healthy buttermilk!
Mix 3/4 cup almond milk with slightly less than 1 tbsp lemon juice. Let sit for 5 min before using!

Directions
Preheat oven to 400, and grease a large cookie sheet.
In a large bowl, mix together the flour, brown sugar, baking powder, baking soda, and salt.
Cut the butter into chunks and put into flour mixture. Using a pastry blender, cut in the butter until it looks like pea-sized chunks. You want the butter to stay as cold as possible, so touch it with your hands as little as possible! The colder the butter, the flakier the scones.
In a separate bowl, whisk together the almond butter milk and 1/2 the egg (half the white, half the yolk) until combined.
Pour the wet ingredients into the dry flour mixture and add the almond butter. Mix til incorporated, and add chocolate. Mix but don’t over knead!

Pat into a large circle on a floured surface and cut into 8-10 triangles .

Bake for 18-22 minutes and enjoy warm!

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Filed under Coffee, Favorite Things, fitness, Food Stuffs., Fridays

Bourbon Street Chicken

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Good morning! This post is being written from my iPhone, because we have been experiencing technical difficulties as of late with our Internet. Hence, hardly any posts from me this week! I am up to my ears in frustration with anything computer related these past few days- I decided to finally back up all my pictures since 2007 because my laptop is on its last legs and every picture I’ve ever taken is on that computer.

35,000 pictures later…. I’m ready to pull my hair out! 35,000!? That’s roughly 5,000 pics a year?! In my defense, I went to college, Europe, got married, started a blog, went to Israel, other vacations/weddings, and had a baby in those years… But still. That would account for MAYBE 1/8 of those pics.

The shame… So I’ve spent hours mass-deleting ridiculous pictures that my ‘teen self’ thought necessary to take.

I’ve vowed never to take another stupid picture. Only super cute ones like this.

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In the midst of all this, our Internet went down! Ayiyi.

In an effort to maintain positivity, my little sis is here for the weekend and we have decided to not watch tv all weekend and busy ourselves by being outside and cooking delicious food.

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I saw this recipe on Pinterest and one look at the picture already had me drooling and fumbling for the ingredients- it’s called Bourbon Street Chicken, but there’s no bourbon in the recipe. It’s an easy peasy crockpot dinner, probably our new favorite!

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I served this tangy chicken over some white rice with grilled zucchini on the side- and drizzled the leftover juice on the zucch’s as well. Click here for the recipe!

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This… Was a winner.

I only took two pictures of this… You know why 🙂

~M

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Gabkins’ Whole Wheat Pumpkin Coffeecake Muffins

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Gabkins. Gabbeecake. Gabby pie. Gabberroo. Glably. Punkin. Gabby. Pumpkin Pie. Sweetcheeks. Gabbybear. Boogabble. Gabbypear. Gabbylou. Fluffernutter. Gabs. Sweetie Pie. Princess. Gabmuffin. Gabserella. Gabzilla (when she’s mad). Gabbypoo (when she’s dirty). Chub-chub choo train. Drooly-bear. Gabba-Gabbo-goo.

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These are just a few of my daughters’ many nicknames that we have come up with.

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The other day I must have called her Gabbeecake and Punkin really close together because all of the sudden I really wanted to make Pumpkin Coffeecake Muffins.

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And THAT, is the story of my Thursday morning.

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~M

Pumpkin Coffee Cake Muffins
adapted from Crumbs And Chaos
1/2 cup butter, softened
1 cup sugar
2 eggs
15oz can pumpkin
1 teaspoon vanilla
2 cups flour { I used 1 cup whole wheat flour & 1 cup AP flour.}
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon cinnamon
1/4 teaspoon salt
1/4 tsp ground ginger
1/4 tsp nutmeg
1/4 tsp ground cloves
 {or you can use 2 tsp pumpkin pie spice instead of the cinnamon,ginger, nutmeg, salt & cloves}
Topping:
1/2 cup brown sugar
1/2 cup sugar
1 teaspoon cinnamon
4 tablespoons cold butter

Cream together butter, sugar, and eggs beating well after each egg is added. Combine pumpkin and vanilla and set aside. Mix flour, baking soda, baking powder, and pumpkin pie spice. Gradually add flour mixture and pumpkin mixture to creamed sugar, alternating between wet and dry.

For the streusel, add all topping ingredients into a food processor and pulse until combined.
Grease a muffin tin and spoon one dollop of the batter into each muffin slot- then layer a spoonful of streusel. Cover layer of streusel with more batter until 2/3 full- then top again generously with streusel.
Bake at 350 degrees for about 25 minutes and enjoy hot!

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Chiles Rellenos

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Well, I think K has a darn good reason (or many darn good reasons) for being slightly more absent from the blog, don’t you? That girl is one of the most hard-working and positive people I know- I was surprised she wrote that post (even after I begged her to) because she hates to sound like she’s complaining about being busy. Bless her busy heart.

Well, while I get total control of the blog for now, (muhaha) I need to share with you a fantastically easy-but-hard-sounding dinner idea for you.

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It’s been a family tradition of my in-laws to go to a Mexican restaurant in town on Saturday nights. They are impressive- they even order their entrees in espanol! Not going to lie, I always get a little anxious ordering in a different language- one time I tried to order a salad (‘ensalada’) and they brought me ENCHILADAS. Eh, enchiladas were probably better than a salad anyway.

My own parents also love this restaurant and convinced Joey to start ordering the chile rellenos- I was surprised he agreed to try it because there’s no meat in this dish! Nevertheless, he tried it and gets it everytime now…which means…

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…it was only a matter of time before he asked me to attempt to recreate it at home.

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If I can’t even pronounce the simplest menu items from a restaurant, I’m not sure this is going to end well for anyone.

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One chill pill later, I found out that it’s super easy and has a surprisingly short ingredient list.

I used this method and recipe! The only thing I would change would be to dip the entire chile into the batter and completely coat it first- not coat it one side at a time as their recipe suggests. I found that method to be quite frustrating. Also, I used Anaheim peppers- for those of you who don’t ‘do’ spicy food, I am one of you! Most mild salsas are all I can handle- but this pepper, after being roasted, skinned, stuffed with cheese and fried, is just right. ( after reading that list, what’s NOT to like??)

Bon Apetit!  I mean… buen provecho!

~M

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Lightened Up Spaghetti Carbonara

Joey and I had ourselves a little date night last night, in-home style. It wasn’t planned that way, but then I mentioned this recipe I found for his all-time favorite ‘restaurant’ dish in one of my magazines- Spaghetti Carbonara. Joey immediately perked up at the sound of that for dinner, and it turned into a pretty fun little cooking date! This guy loves him some carbonara…although I’m a little suspicious that he was only the kitchen to make sure I got the recipe right.

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Either way, the end result was fab. Fab-ola. Fabuloso. Fantabulistic. Fabulous. You get the point.

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This recipe is from a magazine subscription that my mom got for K and I for Christmas two years back called Cooks Illustrated- I would highly recommend (if you are into reading magazines about food) subscribing to this because they basically research all the issues associated with certain recipes, and then tweak things until they come up with ‘The Perfect Version’ ! Basically, they do the work and we readers benefit and save tons of frustration.

Works for me!

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I love this recipe because I LOVE pasta, but lots of times the creamy sauce and bacon just puts me in a food coma afterwards. This way, I get the delicious food with a few tweaks that make it fool-proof AND just a tad healthier! ** I should add that Joey definitely liked this dish, but he did miss the creamy factor a little. And didn’t like the whole wheat pasta substitution as much as just regular pasta. Win some, ya learn some! Either way, we will make it again and I always enjoy making dinner with Joe 🙂

Joey would like to add that he’d highly recommend a glass of Merlot to accompany this pasta- you’ll have to take his word for it!


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Enjoy!

~M

P.S. sorry ’bout the pictures- You basically get to enjoy the same three pictures of the pasta taken at different angles because we were so focused on perfecting the timing of the recipe that we didn’t pause for photo-ops! Maybe you’ll forgive me when you taste the food? 🙂

Better, Lighter Spaghetti Carbonara

serves 4

Ingredients

8 slices bacon, cut into 1/2 inch pieces

1/2 cup water

3 garlic cloves, minced

2 1/2 ounces Percorino Romano, grated (1 1/4 cups)

3 large eggs plus 1 large yolk

1 teaspoon pepper

1 teaspoon salt

1 pound spaghetti

Directions

Bring bacon and water to simmer in 10 inch nonstick skillet over medium heat; cook until water evaporates and bacon begins to sizzle, about 8 minutes. Reduce heat to medium-low and continue to cook until fat renders and bacon browns, about 5-8 minutes longer. Add garlic and cook, stirring constantly, until fragrant, about 30 seconds. Strain bacon mixture through fine mesh strainer set in bowl. Set aside bacon mixture. Measure out 1 TBSP of fat and place in medium bowl. Whisk Pecorino, eggs and yolk, and pepper into fat until combined.

Meanwhile, bring two quarts water to boil in Dutch oven. Set Colander in large bowl. Add spaghetti and salt to pot; cook, stirring frequently, until al dente. Drain spaghetti in colander set in bowl, reserve cooking water. Pour 1 cup cooking water into liquid measuring cup and discard remainder. Return spaghetti to now-empty bowl.

Slowly whisk 1/2 cup reserved cooking water into Pecorino mixture. Gradually pour Pecorino mixture over spaghetti, tossing to coat. Add bacon mixture and toss to combine. Let spaghetti rest, tossing frequently, until sauce has thickened slightly and coats spaghetti, 2-4 minutes, adjusting consistency with remaining reserved cooking water if needed. Serve immediately!

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English Muffin French Toast

Before I get to the good part, I need to take a step back and talk to you about a few things. Have a little heart to heart.

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Don’t be nervous, this is all on me. It has come to my attention that I have developed a nasty habit of ‘mentioning’ recipes, promising to ‘get back to you’ about them, and totally NOT getting back to you. It’s amateur hour over here, folks. Anyways, next week will be a redeeming blog week and I’ll make sure to get all of those to you! I’ll start by adding (today) the bomb-diggity Oliebollen recipe that was given to me by a dear family friend. This is her grandma’s special recipe that has been handed down the generations– so I hope you try it and treasure it! I wanted to get her permission before posting it to the Internet, of course. In her words, “My grandma would be honored!!”. I felt honored she would share such a special recipe!

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Moving on! This morning I was about ready to default to the usual yog/bluebs/cereal bowl that has been my breakfast for ages- but then my eyes rested on a lonely english muffin that was sitting by our toaster. And I remembered that we only had ONE egg left in the fridge… all this lonely food in our house! Ah-HA! My mind jumped immediately to an idea I saw somewhere… but can’t remember where, so if this was your idea, let me know so I can give you credit!

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I give you: English Muffin French Toast.  It truly is ten times better than plain ol’ french toast. So good in fact, that I may or may not have licked my plate clean.

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Grody- I totally did lick it.

~M

 

English Muffin French Toast

serves one

Ingredients

1 english muffin, separated

1 egg

1/4 cup milk

1/4 teaspoon cinnamon

1/4 teaspoon maple extract

 

Plain Greek yogurt for topping (optional)

Syrup for topping (optional, or use honey)

Directions

In a small bowl, whisk together the egg, milk, maple extract, and cinnamon. Separate the english muffin into halves, and soak in the egg&milk mixture, flipping to soak both sides. Cook in a small pan over medium high heat until browned on both sides.

Top with greek yogurt and syrup, and enjoy!

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School’s Out!!!

BAM.

BAM.

This is what I’ve been making for dinner lately. I’m not knockin it, it’s delicious. And I’m not gonna lie, either- I almost always have one in my fridge at any given moment. But this past week especially.

M was supposed to let ya’ll know that I was gonna be absent for a bit during the last week of school for finals…….she just got distracted by all the yummy things she was making and fun stuff she was doing. Whilst I sat at the table and slaved over papers that were due (no, I did not have all semester to do them, I never procrastinate.) and studied for tests I was super excited about. Actually it wasn’t that bad, but you get my drift. Finals week, even if you are prepared, is a big, nasty, stressy stressball that is never fun to go through. And it’s finally over. Curtis took me and my friend Tim (or soon-to-be-cousin-in-law, whichever is easier for you to remember) out to the YardHouse for drinks, food, and celebration after our last final. They have hundreds of beers on tap and delicious food, so it was a great end to the semester.

Pepperoni and mushroom pizza- melts in your mouth.

Pepperoni and mushroom pizza- melts in your mouth.

Thanks M, for keeping this thing afloat while I was away!

Keepin this one short, I just wanted to say a quick hi before running off to our Girl’s Christmas. A group of our girlfriends gets together every year for a nice potluck style dinner, gift exchange, and time to catch up and wind down. It’s so much fun!!! There will be pictures later, I promise.

Hope everyone is able to relax a little before Christmas 🙂 Have a great Friday!

~K

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